- Plato Parrilla: a generous selection of grilled skirt steak, baby lamb chop, chicken breast, pork & blood sausages, and fried yucca (cassava). I enjoyed the steak here, but not the other components on the hotplate.

Desserts were:

- Panqueca de Dulce de Leche, which sounded great on the menu, described as "Triple Sec Flambé Dulce de Leche-cilled Crepes, with candied orange ice-cream. It turned out pretty stodgy and way too sweet for our tastes. The slivers of candied orange, and chopped almonds were pretty nice though.

- “Milhojas”: caramelized puffed pastry, layered with vanilla Diplomat Crème, a much sweeter Iberian take on the millefeuille.

Both desserts were too sweet for my taste. I'd come back here to taste the other items on the menu, which appeared pretty intriguing to us Singaporeans who're not that familiar with Latin American dishes.

This place is like the most in-thing at the moment. I asked the chef what's leche de tigra or tiger's milk the last time I was there. I thought there was milk :)He said it's a Peruvian term for the dressing which usually has lime or some acidic component, onions and other herbs and seasonings. I love ceviche so it's always my choice when I'm at SUR.